Monday, 20th August 2018
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A Summer Recipe from Chef Neven Maguire, Head Chef/Owner of MacNean House & Restaurant in Blacklion, Co. Cavan. At the core of Neven's philosophy is a dedication to using only the freshest, finest ingredients. Here is one of Neven's favourite summer recipes Griddled Salmon with Avocado and sund-dried tomatoes


Serves 4 as a starter

- 4 x 175g (6oz) skinless organic salmon fillets, pin bones removed

- olive oil, for brushing

- ½ lemon, pips removed

- 2 firm, ripe avocados (preferably Hass)

- 12 sun-dried tomatoes in oil, drained and finely chopped

- ½ small red onion, very finely chopped

- 25g (1oz) wild rocket

- 1 tbsp snipped fresh chives

- sea salt and freshly ground black pepper


Heat a heavy-based griddle pan until it's smoking hot. Cut each salmon fillet into three pieces, then season and brush each one with a little olive oil. Arrange on the griddle pan, then reduce the heat and cook for 1–2 minutes on each side, until just cooked through and golden brown. Remove from the heat and add a squeeze of lemon juice.

Cut each avocado in half and remove the stone, then carefully peel away the skin. Cut into thick slices and arrange in the centre of each plate or bowl, then scatter over the sun-dried tomatoes, red onion and rocket and season to taste. Arrange three pieces of the salmon on each one and scatter over the chives to serve.


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